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Chocolate Peanut Butter Pie

This simple but rich and decadent peanut butter pie is always a hit. At Emeril's New Orleans, it is served with caramel sauce on top. The best thing about this pie is that it can be made completely in advance, leaving you free to entertain guests.

Directions

Preheat oven to 350°F. In a mixing bowl, combine the cookie crumbs with 1/4 cup of the peanut butter. Combine the mixture thoroughly and then press firmly onto the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes. Remove from the oven and set aside to cool on a wire rack.

In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the springform pan over the cooled crust and refrigerate for 2 hours or until the filling is completely set.

Remove the pie from the refrigerator and run a thin knife around the inside edge of the springform pan. Gently remove the edge of the pan from the pie, and then place the pie on a serving plate. Cut the pie into serving pieces using a warm knife. Serve drizzled with Caramel Sauce or Chocolate Sauce, as desired, and garnish with the extra chopped peanuts.